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42 large asparagus
2 heads radicchio, sliced
1 head romaine, sliced
1 basket of clover or alfalfa sprouts
6 cherry tomatoes, cut in quarters

Peel bottoms of asparagus. Grill for several minutes until tender crisp.
May also be steamed in place of grilling. Arrange asparagus on bed of
lettuce and radicchio. Garnish with cherry tomato and sprouts. Drizzle top
with Sherry Wine Vinaigrette.

Serves 6
Calories per 7.5 oz serving: 46 (without dressing)
Carbohydrate: 8 g % calories from carbohydrate: 57%
Protein: 4.9 g protein: 35%
Fat: 0.5 g fat: 8%
Fiber: 3.6 g
Cholesterol: 0 mg
Sodium: 11 mg

Chef Steve Pernetti